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Cooking Fish

When cooking fish over a high heat source I recommend covering the fish with thick cut lemon slices. Not only do the juices infuse down into the fish, but they help keep the moisture from escaping.

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Plate of sautéed Swiss chard with vibrant red stems on a wooden table, ready to serve.

Red chard with pickled stems

30 min • Easy • 2 to 4 servings

Cooked white fish fillet garnished with lemon wedges and herbs, on a white plate next to a pot and kitchen utensils.

Lemon Sea bass

20 min • Easy • 2 to 4 servings

Juicy, herb-seasoned roasted chicken on a plate, perfect for dinner recipes.

Fragrant herb marinade for chicken

15 min • Easy • 4 to 6 servings

Golden brown oyster casserole with crispy breadcrumb topping, a glass of milk, butter, and a pan with bacon bits in the background.

Scalloped Oysters

45 min • Moderate • 6 servings

Elegant cocktail in a coupe glass garnished with an orange slice, surrounded by cocktail shaker, juice, and fresh orange on a recipe site.

Traditional whiskey sour cocktail

5 min • Easy • 1 serving

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